Wednesday, October 8, 2014

Gobi Manchurian

The dry style Gobi Manchurian (Tofu Manchurian) instead of in a sticky and gooey sauce. Personally, to tell you the truth, I don't like the sauce. Sauce which will absorb into batter fried gobi/cauli (Shahi GobiCauliflower Curry & Aloo Gobi) and for making them soggy even before you tuck in. I in fact actually prefer Gobi Manchurian for their crunchy crispiness and when eaten hot-hot once out of the frying pan, oh-my-mamma-mia (Cauliflower Pakora & Cauliflower Fritters). Furthermore, I must mention that we sort of to a certain extent have a sincere love towards gobi/cauliflower which these days are really affordable. How do we make Gobi Manchurian? My style Gobi Manchurian? Almost like making Gobi 65, but this is the kid friendly non spicy, maybe optimal level of spiciness and curry leaves and cumin seeds scented Gobi Manchurian (Bengali Begun Bhaja). 

1/4 cauliflower - cut into florets

For batter
2 tbsp corn flour
2 tbsp yogurt
A pinch of baking soda
1 tsp chilli flakes (optional)
1 tsp turmeric powder
1 tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp garlic paste
3 sprigs curry leaves - slice thinly/shredded
Salt for taste
Oil for frying

Steam or parboil cauli till soft and tender.
Keep aside.
Mix together all the other ingredients (except oil), pour water bit by bit and whisk/stir for a right consistency batter.
Dip cauli inside and deep fry.


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